Skip the oven and enjoy bold fall flavors with an easy recipe for No-Bake Pumpkin Cheesecake Parfaits. Layers of crunchy graham crackers (or gingersnaps), silky pumpkin cheesecake filling and homemade whipped cream come together in about 40 minutes for a festive dessert that looks special but is simple to make.
Table of Contents
- Why You’ll Love No-Bake Pumpkin Cheesecake Parfaits
- Ingredients
- How to Make Pumpkin Cheesecake Parfaits
- Kelly’s Recipe Tips
- Storage Tips
- Frequently Asked Questions
- More Pumpkin Recipes You’ll Love
- No-Bake Pumpkin Cheesecake Parfaits Recipe
With the holidays approaching, this no-bake dessert is a great solution when ovens are busy with roasts and pies. It captures all the familiar pumpkin pie flavors without the fuss of baking, making it ideal for entertaining or a weeknight treat.
No-bake desserts are convenient, forgiving and fast to assemble. These parfaits are a welcome change if you want to skip pie crust or take the stress out of holiday baking while still delivering classic seasonal flavor.
Why You’ll Love No-Bake Pumpkin Cheesecake Parfaits
These parfaits layer three complementary textures and flavors—crunchy cookies, creamy pumpkin cheesecake and fluffy whipped cream. Additional benefits include:
- Make-ahead friendly: components can be prepared a day or two in advance and assembled before serving
- Packed with seasonal pumpkin flavor without requiring an oven
- Pretty enough to double as dessert and table décor when displayed in clear serving glasses
If you prefer, you can layer everything into a single trifle bowl instead of individual servings; both presentations are delicious.
Ingredients
- Heavy whipping cream: Use cold cream for a light, airy whipped topping.
- Confectioners’ sugar: Sweetens and stabilizes the whipped cream and filling.
- Vanilla extract: Enhances the pumpkin flavor—don’t skip it.
- Cream cheese: Full-fat cream cheese gives the richest, creamiest texture.
- Pumpkin purée: Use 100% pumpkin purée, not pumpkin pie filling.
- Instant vanilla pudding: Helps thicken and set the no-bake cheesecake filling quickly.
- Whole milk: Adds body and flavor; 2% can be used if needed.
- Pumpkin pie spice: A blend of cinnamon, ginger, cloves, nutmeg and allspice; substitute your own blend if you like.
- Gingersnap cookies or graham crackers: Crushed to form the crunchy base; alternatives like Amaretti or Biscoff also work.
See the recipe card below for exact quantities.
How to Make Pumpkin Cheesecake Parfaits
- Whip the cream: In a stand mixer fitted with the whisk attachment, whip the cold heavy cream with the confectioners’ sugar and vanilla until stiff peaks form. Transfer the whipped cream to a bowl and wipe the mixer bowl clean.
- Make the cheesecake filling: Switch to the paddle attachment. Beat the cream cheese until smooth, then add pumpkin purée, instant vanilla pudding mix, milk and pumpkin pie spice. Mix until combined, scraping the bowl as needed. Gently fold in half of the whipped cream, then chill the mixture for at least 30 minutes to firm up.
- Assemble the parfaits: In individual glasses, layer crushed cookies or crackers and the pumpkin cheesecake filling. Finish each serving with the remaining whipped cream and a sprinkle of crumbs for garnish. Serve immediately or keep chilled until ready to enjoy.
Kelly’s Recipe Tips
- Crushing cookies: Pulse cookies in a food processor for an even crumble, or place them in a sealed bag and crush with a rolling pin.
- Stiff peaks: Whip the cream until it holds a stiff peak so the parfaits keep their shape.
- Presentation options: Serve individually or assemble as a trifle for a crowd—either way tastes great.
Storage Tips
Make components ahead: You can prepare the whipped cream, crushed cookies and cheesecake filling up to a day in advance. Store each component in airtight containers in the refrigerator and assemble the parfaits just before serving for best texture.
Frequently Asked Questions
Both styles are delicious. No-bake cheesecake is ideal when you want great flavor without using the oven—perfect for busy holiday meals.
Instant vanilla pudding mix is an easy way to thicken and set a no-bake cheesecake filling because it contains stabilizers that help firm the mixture.
Pre-made no-bake filling isn’t common, but the homemade version is quick and simple using cream cheese, whipped cream and a thickening agent like instant pudding.
More Pumpkin Recipes You’ll Love
If you love pumpkin desserts, try other seasonal favorites like pumpkin bars, fluffy pumpkin dip, pumpkin bread, pumpkin cheesecake brownies, pumpkin cheesecake cookies and pumpkin cream cheese muffins.
No-Bake Pumpkin Cheesecake Parfaits
Ingredients
- 2 cups heavy whipping cream, cold
- 1/2 cup confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 1 (8-oz.) package cream cheese, at room temp
- 1 (15-oz.) can pumpkin purée
- 1 (3-oz.) box instant vanilla pudding
- 1 cup whole milk
- 2 teaspoons pumpkin pie spice
- Gingersnap cookies or graham crackers, crushed
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, confectioners’ sugar and vanilla extract. Whisk on high until stiff peaks form.
- Transfer the whipped cream to a bowl and wipe out the mixing bowl.
- Attach the paddle beater. Add the cream cheese and beat until smooth, then beat in the pumpkin purée, instant pudding, milk and pumpkin pie spice until combined, scraping the bowl as needed.
- Fold in half of the prepared whipped cream. Refrigerate the filling for at least 30 minutes or up to overnight to firm.
- To serve, layer crushed cookies and the pumpkin cheesecake filling in glasses. Top with the remaining whipped cream and a sprinkle of crumbs.
Kelly’s Notes
- Pulse cookies or crackers in a food processor for evenly crushed crumbs, or crush in a sealed bag with a rolling pin.
- Whip the cream to stiff peaks so the parfaits hold their shape.
- Serve in individual glasses or layer in a trifle dish for a larger presentation.
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